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Wednesday, February 29, 2012

Irish Soda Bread

With March just around the corner I am thinking Irish. Today's recipe is for Irish Soda Bread. As I was researching different recipes, I noticed several common ingredients in Irish Soda bread - flour, baking soda, salt, and buttermilk. Some recipes add raisins, caraway seeds, both raisins and caraway seeds, and some don't add anything. Irish Soda bread is a quick and easy bread to make. The recipe I used was from "Saveur" Magazine. This recipe added raisins to the Irish Soda Bread which brought a nice sweetness to the loaf. Be sure to eat the loaf quick - it is only good for a day or two.

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. Transfer dough to a lightly floured surface and shape into a round loaf.

4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2'' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 40 minutes. Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.

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Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.